The medium oxidised oolong is also known as Shu Xiang style tea which means ripe fragrant. The dry tea leaves are gently roasted for many hours and develop their deep green and yellowish colour with strong concentration of aroma. Once brewed, the tea liquor is transparency and shine, the first fragrance you can notice is like a very familiar and sweet roasting smell, and then followed by sweet fruity fragrant like ripe peaches and hints of roasted nuts just taking out of oven. Delicate and sweet in taste with a very refine characters, complete lack of astringency and bursts with natural sweetness that lingering in your mouth and throat. After sipping for many infusions, you will feel totally refreshed, relaxed and energised at the same time.
Alishan (between 1400m and 1500m slope), Taiwan
Zhuang Yu Duan
Winter harvested in late October to early November 2019
Hand plucked top bud with three or four leaves, then withered under the sun and warm winds, lightly oxidised in a low temperature to maintain the original flavour of tea, and then the young stem with one bud and 3/4 leaves are rolled tightly togehter into a single ball.
BREW IN A POT OR MUG
Using soft water at 95°C, 1g leaves per 100ml of water, brewed for 3-4 minutes
BREW IN GONG FU CHA
Using Gaiwan or Yixing Teapot
Soft water | 100°C | Leaf to water ratio: 5g per 100ml
Heat up all tea wares with boiling water before the first brew
1st infusion - brewed for 40-45 sec | 2nd to 3rd infusion - brewed for 10-15 sec | 4th - 5th infusion - brewed for 45-50 sec | 6th and onwards infusion - brew for 60 sec or longer to your taste.